March 2016 Mes Chamoru

2 PAY-LESS SUPERMARKETS CHAMORRO MONTH, MARCH 2016 STARTERS Bernard Watson is a local farmer, providing Pay-Less with fresh Chesa produce such as bananas, Bernard has been a local bitter melon and green vendor at Pay-Less for 34 bell pepper for 34 years. years, providing fresh He comes from a long bananas, bitter melon and line of farmers and enjoys green bell pepper. He working in his farm in comes from a long line of Yigo. He loves the feeling farmers and enjoys working of independence when in his farm in Yigo. He loves growing produce on the feeling of independence kelaguen Guam and encourages when growing produce everyone to “Buy Local!” on Guam and encourages guihan everyone to “Buy Local!” FISH KELAGUEN mapanas ensalådan hotnon aga’ INGREDIENTS pån niyok mångga BANANA CHIPS • 2 lbs. mahi filets, diced into 3” cubes COCONUT FLATBREAD MANGO SALSA INGREDIENTS • 2 tsp. salt • 1 green cooking banana INGREDIENTS INGREDIENTS • 1/3 cup lemon or calamansi juice • 1 tsp. coconut oil, melted • One squirt sriracha sauce • 1 cup egg whites • 2 ripe mangoes (or 1 cup thawed frozen • 1/2 tsp. sea salt • 1/4 yellow onion, diced • 1/4 cup unsweetened almond milk chunks) • 1/4 cup coconut milk or fresh coconut, • 1/4 cup coconut flour • 1 cup local cherry tomatoes, chopped DIRECTIONS grated • 1/2 tsp each: cumin and garlic • 1/4 cup red onion, chopped Preheat oven to 350°F. In • Donne’, if desired • 1/4 tsp each: salt and cayenne pepper • 1/4 cup chopped cilantro the meantime, line a baking • 2 sprigs of green onion • 2 tbsp. calamansi juice sheet with parchment paper. Cut the ends DIRECTIONS • 1/4 tsp. sea salt, or to taste off and then score the length of the banana DIRECTIONS In a blender, combine all ingredients. • 1/4 cup low-sodium black beans, with three evenly spaced cuts (be sure to Mix all ingredients in a non-metallic bowl Process for 10-20 seconds to break up washed and drained (optional) only cut through the skin and not too far and let marinate in the refrigerator for at least any lumps in the coconut flour. Let it sit for into the flesh). Peel the banana then slice it DIRECTIONS 30 minutes. Garnish with chopped green 10 minutes so the coconut flour hydrates. diagonal as thinly as you can. Toss the slices onions. Add fresh diced cherry tomatoes if Heat a nonstick skillet over medium heat Wash, peel, and remove the seed of the with melted coconut oil and lay out on the desired. Serve with flour titiyas or hot rice. or oil the bottom of a regular pan lightly mango. Dice the mango, tomato, and onion baking sheet. Sprinkle with the salt and bake with coconut oil. When hot, pick up the and chop cilantro. Combine with calamansi for 20-25 minutes. Leave in longer or shorter “There is no other pan and pour 1/4 cup of the batter into the juice and salt (and beans) in a bowl. Mix well. depending on how your oven heats and way I would rather center of the pan, giving the pan rotating Place in refrigerator until ready to serve. remove once golden. make a living.” action to spread the batter into a thin This serves about 8 people. Serve pancake about 8 inches with whole grain tortilla chips or Carlos Quinata wide. Put the pan back Banana Chips. is a local fisherman on the burner and let who has been it cook until the top of Recipe courtesy of: providing local mahi the flatbread is ready to UOG College of Natural mahi to Pay-Less for & Applied Sciences, USDA’s flip. Flip the flatbread about 12 years. Supplemental Nutrition Assistance and cook the other side Program (SNAP) and Public Health for another minute or Social Services until done. Enjoy with Recipe courtesy of: kelaguen or anything View these recipes and more on our channel! carlos and amber quinata you desire! 4 PAY-LESS SUPERMARKETS CHAMORRO MONTH, MARCH 2016 PaylessMarkets.com 5 STARTERS Ensalådan Chalakiles gets it’s orange-red color pipinon påkpak from the seeds of yan tumåtes the achote tree. CUCUMBER AND TOMATO SALAD Mariquita Taitague and her husband, INGREDIENTS PREP Frank, are local Chalakiles • 2 cups local cucumbers, diced Make achote water: add achote seeds or farmers and have • 1 cup local cherry tomatoes, halved powder to water and mix vigorously or put been supplying Pay- Månnok yan • 1/2 onion, chopped on gloves and use hands, as seeds may Less for 40 years. Ever • Lemon juice, to taste Hineksan Kulot stain fingers. This allows color of seeds to since she could walk, • Hot pepper, to taste be released. If using seeds, remove seeds she was helping her Chukulåti • Salt, to taste afterwards. parents on the farm. CHICKEN CHALAKILES DIRECTIONS Toast brown rice: Use oven or stove. If using Now, “Tita” is one of WITH BROWN RICE the main suppliers of In a mixing bowl, add cucumbers, cherry oven, set oven at 350°F. Place rice evenly on cucumbers, tomatoes, and eggplant at tomatoes, and chopped onions. Next, INGREDIENTS a baking sheet and bake until golden brown. Pay-Less. She is also known as the add salt, hot peppers (crushed or diced) If using stove, heat skillet using medium heat. Achote Water: “Watermelon Lady,” providing red and and lemon juice to desired taste. Stir all Place rice evenly on a skillet. Stir occasionally • 1 cup achote seed or 1-2 packages yellow local watermelon and cantaloupe. ingredients together well. Serve with until rice is golden brown. whole coconut titiyas. Serve chilled or achote powder Her passion for farming keeps her going! Allow rice to cool and then grind rice in a immediately after mixing. • 8 cups water Chalakiles: blender or grinder. Set aside • 2 cups brown rice, uncooked DIRECTIONS dikike’ na • 1 tbsp. olive oil • 1 medium onion, diced Heat large pot using medium heat. Add ensalåda • 2 cups chicken breast, cubed olive oil. Sauté onions, garlic, chicken and vegetables of choice until tender, then add CHAMORU SIDE SALAD • 3 cloves garlic, minced • 2 cups cauliflower or celery, diced achote water. Bring ingredients to a boil for 1 minute. Reduce to a simmer and slowly INGREDIENTS (or vegetable of your choice) • 1/2 green bell pepper, diced stir-in grinded rice. Continue stirring until rice • 6 cups finely shredded cabbage • 1 can light coconut milk is cooked and a porridge-like consistency is • 3 tbsp. fresh parsley achieved. Once rice is tender, add coconut • 1-2 local cucumber cut in mini rectangles milk. Stir well then turn off the heat. Add • 1 cup unripe local papaya, shredded black pepper and/or salt to taste (optional). Dressing: Add more water to achieve preferred • 1/4 cup olive oil consistency. Serve warm and enjoy. • 1/4 cup apple cider vinegar DIRECTIONS • 1 tbsp. molasses Whisk all dressing ingredients Recipe courtesy of: UOG College of Natural & Applied • 1/2 tsp. sea salt together and set aside. Put cabbage, Sciences, USDA’s Supplemental • 1/2 tsp. celery seeds cucumbers, unripe papaya and parsley Nutrition Assistance Program (SNAP) • 1/2 tbsp. Dijon mustard in a large mixing bowl. Pour dressing and Public Health Social Services • 1/2 tsp. garlic powder over, and toss well. Refrigerate until • 1/2 tsp. Stevia sweetener ready to serve. 6 PAY-LESS SUPERMARKETS CHAMORRO MONTH, MARCH 2016 PaylessMarkets.com 7 8 PAY-LESS SUPERMARKETS CHAMORRO MONTH, MARCH 2016 PaylessMarkets.com 9 MAIN DISH Nå’yan Prensepåt ESKABECHI cup of water and 1/3 cup of vinegar, 1/2 teaspoon iodized salt and 2 more CHAMORU BISTEK Tinaktak gollai INGREDIENTS teaspoons of turmeric.) Bring the liquid VEGETARIAN TINAKTAK back up to a boil then repeat this process INGREDIENTS • 1 large broccoli head, cut into little for cabbage, eggplant, and kangkung INGREDIENTS “trees” about 3” long • 2 sirloin steaks, 1-1/2 lbs. leaves, placing cooked vegetables in the • 5 garlic cloves, chopped • 1 can (15 oz.) Westbrae organic lentils • 1 medium cabbage, cut into large pieces same bowl as the broccoli once done. • 1 yellow onion, sliced • Chopped green vegetables Next, add the garlic to the pan of sauce • 1/4 cup vinegar (String beans, pumpkin tips, eggplant) • 1-2 large local eggplant, sliced lengthwise, 1/4“ thick and cook the garlic sauce for a couple of • 1 cup achote water (optional) • 1 garlic clove minutes. Then pour the sauce over the • 16 oz. bag frozen green peas. • 1 onion • Local kangkung • 3 to 4 cups water cooked vegetables. Set aside until the fish • 1/4 cup less sodium soy sauce • Sea salt, to taste is done. • 1 tsp. black pepper • 1 can light coconut milk • 1 to 1-1/3 cups apple cider vinegar • 2 tsp. canola oil • 4 calamansi, juice • 1-1/2 tsp. iodized salt (plus more for In the meantime, prepare the fish. Preheat seasoning the fish) the oven to 400° F. Place the fish filets on a DIRECTIONS DIRECTIONS • 6-8 tsp. turmeric (plus more for large rimmed baking sheet. Slice beef into thin slices, about 1/4 inch Drain and rinse lentils. Heat rimmed skillet seasoning the fish) Sprinkle iodized salt, black pepper, garlic thick and about 2-3 inches long, set aside. or wok and sauté onion and garlic. Add the • 1 tbsp. chopped garlic powder, and turmeric on both sides of the In a medium bowl, mix vinegar, less sodium lentils and vegetables, until slightly tender. • 3 lbs. white fish (tilapia and orange fish. Bake for 15-20 minutes. soy sauce, black pepper, and achote water Finally, add light coconut milk and heat until roughy are good for this dish) ingredients.

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